For The Love Of Anchovies
By: Tracy Sarich
Published: September 25, 2008

Photo: rfarmer
Members of the herring family, anchovies are tiny silver fish that are most frequently packed in olive oil and salt.  My love of this small fish began when I lived in Rome.  I simply could not stop eating anchovies on a simple pizza of tomato and mozzarella.   I have since expanded my use of anchovies, using them to add salt and depth to a variety of recipes.  Here are a few of my favorite uses of the anchovy - some are mine, some are dishes I admire, all are examples of the versatility of this flavor packed little beauty.
A.  Anchovy-Cauliflower Spread at Tom Douglas' Seattle restaurant Lola.  No recipe here - but I highly recommend a visit if you're in Seattle. 
B.  Added to tomato sauces - I add anchovy to many of my tomato sauces in place of salt.  I particularly like it when I am adding italian sausage to my sauce.  
C.  Pasta alla Vongole -  I like to add a little anchovy paste to the broth in place of salt.  Anchovy paste is often a mix of ground anchovies, vinegar, spices and water.  Its strong, salty flavor goes a long way, adding richness rather than fishyness.  
D.  Anchovy Butter - in a food processor blend 1 stick of softened unsalted butter with 2 tablespoons lemon, 3 anchovy fillets (or to taste), and 2-3 cloves of garlic.  Capers can also be added to this mixture for extra tartness.  This rich, salty butter is great on steaks and on hot toasts.  A little goes a long way.  There are many variations of this compound butter - experiment.  Enjoy.

Comments:
Ken
September 26, 2008

Yum!  My kids and I LOVE anchovies.  I'll be making that butter mixture! Mmm...
Thanks Tracy.
We Are Never Full

also, as a backdrop to sauces.  many, many sauces.  adding a filet of anchovie to a sauce gives it a wonderful salty note and just a hint of its flavor.  even the 'chovie haters should try this technique!
Pat

Delicious ideas.  I especially like to use anchovies in combo with slowly sweated onions as a pizza topping.  I actually just received my first ever can of salted anchovies so I'll have plenty of raw material for kitchen experiments!